Pide

Name: Pide
Cook time: 115 min
Total time: 115 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 300ml Water, warm; 2 tbsp Olive Oil; 400g Ground Beef, about 15–20% fat; 1 medium Onion, finely chopped; 2 tbsp Unsalted Butter, melted; 2 Turkish Green Peppers, sivri biber, finely chopped; 2 medium Tomatoes, seeds removed, finely chopped; 2 cloves of Garlic, minced; 1 tbsp Tomato Paste; 2 tbsp Parsley, finely chopped; 1 tsp Sweet Paprika; 1 tsp Ground Cumin; 1 tsp Red Pepper Flakes, pul biber; 1/2 tsp Pepper (Black); 1 1/4 tsp Salt; 2 tbsp Olive Oil; 500g All-purpose Flour; 7g Instant Yeast, about 2 tsp; 1 tsp Sugar; 1 1/2 tsp Salt; Some All-purpose Flour, for dusting

Pide is a pillowy, boat-shaped Turkish flatbread filled with a savory, spiced meat mixture and baked until the crust is golden and slightly crisp. This version pairs a tender homemade dough with a rich filling of browned beef, tomatoes and peppers, finished with fresh parsley and warm spices — perfect for sharing straight from the oven.

Pide is a pillowy, boat-shaped Turkish flatbread filled with a savory, spiced meat mixture and baked until the crust is golden and... Show more

Traditional Turkish Recipe

Health Grade

C+ · Balanced

Rating

4.6

Time

1 hr50 min

Price

1,02 €

Calories

906 kcal

meal prep

high protein

low sugar

kid friendly

Method

Make the dough

In a large bowl, stir together 300 ml Warm Water, 2 tbsp Olive Oil, All-purpose Flour, Instant Yeast, 1 tsp Sugar, and 1.5 tsp Salt until a shaggy dough forms. Knead it by hand for about 8 minutes until smooth and elastic; if it feels very sticky, dust in a little more flour, and if it seems dry, add a teaspoon of warm water.

Proof the dough

Cover the bowl and let the dough rise in a warm spot for 60 minutes, or until it has roughly doubled and looks puffy.

Chop the filling

While the dough rises, finely chop the Onion, Turkish Green Pepper, and Tomato, removing the tomato seeds first so the topping stays juicy but not watery. Mince the Garlic and chop the Parsley so everything is ready to mix.

Mix the topping

In a second bowl, combine the Ground Beef with the chopped onion, pepper, tomato, garlic, and parsley. Mix in 1 tbsp Tomato Paste, 1 tsp Sweet Paprika, 1 tsp Ground Cumin, 1 tsp Red Pepper Flakes, 0.5 tsp Black Pepper, 1.2 tsp salt, and 2 tbsp olive oil, then stir just until everything is evenly distributed. Don’t overwork it; the filling should stay loose and spoonable.

Preheat the oven

Set the oven to 230° C and let it fully heat while you finish shaping the pide. A properly hot oven helps the edges puff and brown before the filling dries out.

Shape and fill

Punch down the risen dough and divide it into 4 equal pieces. On a lightly floured surface, roll or stretch each piece into a long oval, then pinch or tuck the ends so each one looks like a small boat. Spoon the beef filling into the center of each piece and spread it evenly, leaving a clean border around the edges so it can puff in the oven.

Bake the pides

Bake the pides on the middle rack for 12–15 minutes, until the crust is deeply golden and the beef is cooked through. The edges should look set and lightly blistered when they are ready.

Butter and serve

Melt 2 tbsp Unsalted Butter and brush it over the hot pides as soon as they come out of the oven. Let them cool for a minute or two, then slice and serve warm.